Manufacture of food from yeast.



arnr tribe.

GEORG EICHELBAUM, OF BERLIN, GERMANY.

MANUFACTURE OF FOOD FROlVl YEAST.

SPECIFICATION forming part of Letters Patent No. 660,008, dated October16, 1900. Application filed January 19, 1900. serial No. 2,032. (Nospecimens.)

To (tZZ whom, it may concern-.-

Be it known that I, GEoRe EIOHELBAUM, chemist, a subject of the King ofPrussia, Emperor of Germany, residing at 62 Kantstrasse, Berlin, in theGerman Empire, have invented certain new and useful Improvements in theManufacture of Food from Yeast, of which the following is aspecification.

It is known that meat extract owes its pleasant smell and taste mainlyto certain extractive substances containing nitrogen,

which are formed by the decomposition and conversion of albuminoussubstances. It would thus be important from a technical point of view toeffect this decomposition and conversion artificially with suitablematerial by suitable means. A convenient means for carrying out thisdecomposition of albu men artificially is provided by the action ofcertain kinds of aspergillus. In this action a decomposition of thealbuminous substances takes place without any material loss of nitrogenin ammonia, amide, and xanthine compounds, and the non-albuminousnitrogen compounds contained in the substance rise to double theirformer amount. I have discovered that this action of certain kinds ofaspergillusand theirpeptonizingand fermenting power is capable of anextended application. I have, moreover, discovered that yeast has shownitself to be an especially suitable subject for the action of thevarious kinds of aspergillus, since it is very rich in albumen and alsoforms a cheap raw material.

My process is as follows: Ordinary washed and pressed distillery orbrewery yeast,for example, is taken and killed by heating. The more orless thick mass, or even the dried, ground, and again moistened powder,is then sown with the spores of a culture of aspergillus oryzeze orwentii or allied fungus, and mixed. The mass is then subjected for atleast eight to ten days, with occasional stirring, to a breedingtemperature of about 32 to 38 centigrade. If desired, the action of thefungus can be promoted by adding to the mass suitable substances forpromoting the existing conditions and the growth of the fungus. Afterabout ten days there is added to the mass an amount of common salt equalto about five per cent. of the weight of the yeast employed, the mass isallowed to stand another two days, and then treated with hot water,extracted, filtered, pressed in a suitable manner, and evaporated to theconsistency of a syrup. The product obtained, which may amount to twentyper cent. of the yeast employed, can scarcely be distinguished inappearance, smell, taste, and composition from ordinary meat extract.

WVhat I claim is- 1. The process for the manufacture from yeast of afood similar to meat extract which consists in sowing and mixing withkilled yeast the spores of a culture of aspergillus and then subjectingthe mass to a breeding temperature, substantially as described.

2. The process for the manufacture from yeast of a food similar to meatextract, which consists in heating and thereby killing the yeast, sowingand mixing therewith the spores of a culture of aspergillus, subjectingthe mass to a breeding temperature of from 32 to 38 centigrade for aperiod of from eight to ten days, adding salt to the mass equivalent inweight to five per cent. of the weight of the yeast employed, allowingthe mass to stand for about two days and finally extracting, filteringand evaporating the solution to the consistency of syrup, substantiallyas described.

3. The process for the manufacture from yeast of a food similar to meatextract which consists in sowing and mixing with killed yeast the sporesof a culture of aspergillus oryzeze, and afterward subjecting the massto a breeding temperature, substantially as described.

In witness whereof I have hereunto set my hand in presence of twowitnesses.

GEORG EIOI-IELBAUM.

Witnesses:

HENRY HASPER, WOLDEMAR I-IAUPT.

